Summer was rough on our garden, maybe the heat. Either way kale is our best crop this summer, second being our tomatoes. My kids have learned to like it raw, picking it themselves, and we love making our kale pesto, but this salad, well–we’re in love. It is so delicious. Andrew’s eyes opened wide when I let him try a spoonful.
It’s just three simple, powerfood ingredients and an easy dressing.
We picked about 10 or 11 leaves of kale, and since it’s chopped and mixed, it’s ok to use the ones that have tiny holes 🙂
-11 leaves of kale, chopped
-1 cup of large flake coconut (Oftentimes found in the alternative baking section)
-1/3 cup chopped almond
-sprinkle of sesame seeds for garnish
-1/4 cup coconut oil
-1 teaspoon sesame oil
-2 tablespoons tamari
Preheat the oven to 350. Whisk oils and tamari together, add kale, coconut and almonds and mix until coated. Spread evenly onto baking sheet and bake for 10-12 minutes, until the coconut starts to turn golden. Serve warm.
“Mama! I ‘mell sumting!”
-Serve as a lunch with two cups of rice or quinoa mixed in.
-Add some red pepper flake for a kick.
Let me know if you try it! This recipe is so simple and delicious, it would even make a non-kale lover a fan of this ultra good for you superfood.
“A medical student in Germany a century or so ago asked his professor where to start a practice. The professor replied: Look in the gardens. If you see kale, move on to another town.”
Pin for later—-> http://www.pinterest.com/pin/181762534936244392/